Healthy Vegan Raspberry Muffins (Oil-Free)
These healthy vegan raspberry muffins are oil-free, egg-free, dairy-free, and vegan. They are super fluffy, filled with juicy fresh raspberries, and so easy to make in one bowl with simple ingredients. You can make them gluten-free, too!
Equipment
- 1 Large Mixing Bowl
- 1 Standard Muffin Pan
- 12 Muffin Liners (paper or silicone)
Ingredients
- ½ cup melted vegan butter
- 1 cup organic cane sugar
- 2 teaspoons pure vanilla extract
- ½ cup unsweetened applesauce or mashed banana
- ¼ cup unsweetened almond milk or preferred plant milk
- 2 ½ cups all-purpose flour or gluten-free 1:1 flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh raspberries, cut in half
Instructions
- Preheat the oven to 350° F. Line a standard muffin tin with 12 liners and spray them lightly with non-stick cooking spray.
- In a large mixing bowl, whisk together the melted vegan butter, cane sugar, and vanilla extract until thoroughly combined.½ cup melted vegan butter, 1 cup organic cane sugar, 2 teaspoons pure vanilla extract
- Then, add the applesauce and almond milk. Whisk again until the mixture is smooth and well combined.½ cup unsweetened applesauce, ¼ cup unsweetened almond milk
- Add the flour, baking powder, baking soda, and salt to the bowl. Use a spoon or rubber spatula to gently fold the dry ingredients into the wet ingredients until almost combined. Do not mix all the way yet.2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add the halved raspberries to the bowl and use a rubber spatula to gently fold them into the muffin batter. Be careful not to crush them! Mix until just combined. It is okay if a few specks of flour remain.1 cup fresh raspberries, cut in half
- Transfer the muffin batter evenly to the prepared muffin liners. The liners should be nearly full, but not overflowing.
- Bake the muffins for 22-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a cooling rack. Enjoy!
Notes
Storage: Store leftover raspberry muffins in an airtight container at room temperature (or in the fridge) for 3-5 days. To freeze the muffins, keep them in an airtight container with parchment paper between layers of stacked muffins. They will freeze for 2-3 months.
Gluten-Free Vegan Raspberry Muffins: Replace the all-purpose flour with gluten-free 1:1 flour (make sure the GF flour you choose has xanthan gum in the ingredients list).
Applesauce Substitute: You can replace the applesauce with dairy-free greek yogurt or mashed banana if desired.
Vegan Butter Substitute: Melted coconut oil can be used in place of vegan butter, but the taste will not be as rich and "buttery."